Roasted Sweet Potato and Hummus Salad Bowl (HC)
Ingredients
- 100g sweet potato, diced
- ½ tsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Pinch of black pepper, to taste
- 1-2 tbsp hummus
- Large handful of rocket
- ½ small avocado (¼ large), diced
- 1 or 2 cooked beetroot, chopped
- 30g feta, crumbled
- ½ tsp mixed herbs
Instructions
Preheat the oven to 200°C (fan 180°C) / 395°F.
In an ovenproof dish, combine the diced sweet potato with the olive oil, smoked paprika, garlic powder and black pepper. Mix well to ensure everything is evenly coated. Add extra seasoning or spices if desired.
Roast in the oven for around 35 minutes, until the sweet potatoes are soft and crispy.
Alternatively, you can cook the sweet potatoes in the air fryer. Place the seasoned sweet potatoes into the air fryer basket and cook at 180°C for 15-20 minutes or until soft and crispy.
Once the sweet potatoes are cooked, spread the hummus on the serving bowl. Top with rocket, sweet potato, avocado, beetroot and feta. Sprinkle over mixed herbs and serve.
Note - You can also add a protein to this dish, such as chicken or salmon. See the Food Swap List for portion sizes.
Batch Cooking Tip: This recipe is perfect for batch cooking! To make more portions, simply increase the roasted sweet potato, according to how many servings you need. Store in an airtight container in the fridge for up to 3 days.